Peanut Butter Cookie Dough Frosting

Here is another safe alternative to eating cookie dough!


Peanut Butter Cookie Dough Frosting  

Yield: About 2 cups of peanut butter cookie dough



-1/4 cup unsalted butter, room temperature

-1/4 cup granulated sugar

-1/4 cup brown sugar

-1/2 cup peanut butter (chunky or smooth will both work, so pick your favorite kind)

-3/4 cup all-purpose flour

-pinch of salt

-1 1/2 teaspoons whole milk (add more if you prefer a more wet dough)

-1 teaspoon vanilla exract



1. With an electric mixer, cream together the butter and sugar at medium speed.

2. Mix in the peanut butter and vanilla; beat well.

3. Stir in the flour and salt until doughy.

4. Stir in the milk and beat until fluffy.

5. Frost cupcakes. Or eat!



For this cupcake, I used my safety net of Pillsbury Moist Supreme Devil’s Food Cake Mix, and added a cup of NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate morsels into the batter.  Once cooled, I topped it with the peanut butter cookie dough frosting.  We can call it a Death by Peanut Butter cupcake (until I can think of something better).


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